Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]

There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—this can be a passion that has led him to create one of the most best and most critically lauded breads and pizzas in the country.

In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested the entire recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that get up against those sold in the best bakeries anywhere.

Whether you’re a total beginner or a serious baker,

Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to suit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who wish to make their daily bread exceptional bread.